Brussels sprout salad

Brussels sprout salad

Total: 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 483 kcal
, Fat: 37 g
, Carbohydrate: 16 g
, Protein: 14 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp white wine vinegar
2 tbsp olive oil
½ tsp salt
a little pepper


5 tbsp almonds, coarsely chopped
1 tbsp olive oil
200 g Brussels sprouts, blanched, quartered
¼ tsp salt
a little pepper
1 fennel (approx. 200 g), thinly sliced
2 tbsp cranberries
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How it's done

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Mix the vinegar, oil, salt and pepper in a bowl.


Without adding any oil, toast the almonds in a frying pan for approx. 3 mins., remove. Heat the oil in the same pan. Stir fry the Brussels sprouts for approx. 4 mins., season. Add the Brussels sprouts, fennel, cranberries and almonds to the vinaigrette, mix.

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